Extra Virgin Olive Oil

The object

A small bottle for a careful hand. The olives are picked in the first week of October, when the skin is still turning from green to violet and the acidity is at its lowest. They reach the mill the same afternoon and are pressed at 24°C — never warmer — so the aromatics stay in the oil rather than in the air. What you pour is bright, peppery, and alive.

Origin

Jaén, eastern Andalusia. Early October harvest. A family grove of Picual trees, some over sixty years old, tended by the third generation of the same house.

Craft

Hand-sorted on the morning of harvest. Milled within six hours. Cold-extracted at 24°C. Decanted, never filtered twice. Bottled in dark glass to protect the chlorophyll.

Tasting notes

Nose

freshly cut grass, green almond, a whisper of tomato leaf.

Palate

artichoke heart, green apple skin, a clean bitterness that arrives late.

Finish

the Picual signature: a warm, peppery tingle at the back of the throat, long and clean.

Suggested use

• Finish a plate of burrata with sea salt.
• Drizzle over warm sourdough, nothing else.
• Whisk into a citrus vinaigrette for bitter leaves.
• Pour over grilled white fish the moment it leaves the pan.
• Use raw — heat dulls its voice.

Composition

100% organic extra virgin olive oil (Picual).

Volume & vessel

250 ml · dark glass · cork-capped pourer.